Mixed Vegetables

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Mixed Vegetables
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Health Score:
8,6 / 10
Difficulty:
easy
Difficulty
Preparation:
25 min.
Preparation
Calories:
435
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie435 kcal(21 %)
Protein10.92 g(11 %)
Fat29.73 g(26 %)
Carbohydrates35.32 g(24 %)
Sugar added0 g(0 %)
Roughage8.59 g(29 %)
Vitamin A1,010.97 mg(126,371 %)
Vitamin D0 μg(0 %)
Vitamin E0.33 mg(3 %)
Vitamin B₁0.26 mg(26 %)
Vitamin B₂0.21 mg(19 %)
Niacin2.56 mg(21 %)
Vitamin B₆0.39 mg(28 %)
Folate113.34 μg(38 %)
Pantothenic acid1.12 mg(19 %)
Biotin2.63 μg(6 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C111.19 mg(117 %)
Potassium851.05 mg(21 %)
Calcium273.37 mg(27 %)
Magnesium57.41 mg(19 %)
Iron5.19 mg(35 %)
Iodine1.5 μg(1 %)
Zinc1.32 mg(17 %)
Saturated fatty acids11.25 g
Cholesterol33.48 mg

Ingredients

for
4
Ingredients
200 grams Broccoli
300 grams Snow peas
150 grams button Mushroom
30 grams Chervil (for garnish)
200 grams carrots
2 small onions
2 garlic
100 grams Corn (canned)
200 milliliters vegetable stock (from a jar)
150 grams Crème fraiche
2 teaspoons cornstarch
½ organic lemon
3 tablespoons olive oil
salt (and pepper)
2 tablespoons Pine nuts
How healthy are the main ingredients?
Snow peaBroccolicarrotCornolive oilPine nuts

Preparation steps

1.

Rinse broccoli, divide into florets, blanch in a pot of boiling salted water for 3 minutes, drain, rinse with cold water and drain again. Peel carrots and cut diagonally into slices. Rinse snow peas and cut in half. Trim mushrooms and slice.

2.

Peel onion and cut into rings. Peel garlic and finely dice. Drain corn. Mix vegetable stock in a bowl with creme fraiche. Rinse lemon in hot water, wipe dry and finely grate zest. Squeeze juice from lemon. Add 1 tablespoon lemon juice to the bowl, mix and season with salt and pepper.Heat oil in a wok and toast pine nuts for 1 minute and then remove from the heat.

3.

Add onions and garlic, sauté briefly, add carrots and cook for 3 minutes. Add broccoli, snow peas, mushrooms and corn and fry while stirring for another 4 minutes. Rinse chervil, pluck leaves from stems and finely chop. Before serving, sprinkle with pine nuts and garnish with chervil.